How to Store Fresh Herbs to Keep Them Crisp
Treat soft herbs like cut flowers by keeping their stems in water, while woody herbs need to be wrapped in a barely damp paper towel and kept in a sealed bag. Storing them this way prevents wilting and rot, keeping your greens vibrant for up to two weeks.
Know your herb type before choosing a method.
Soft herbs with tender stems—like cilantro, parsley, and basil—require hydration, while woody herbs like rosemary and thyme prefer a dry environment to avoid mold.
- glass jars or tall glasses
- plastic bags or airtight containers
- paper towels
- sharp kitchen shears
What goes in.
- 1 bunchfresh soft herbs (cilantro, parsley, mint, basil)
- 1 bunchfresh woody herbs (rosemary, thyme, sage, oregano)
Fresh cuts ensure water intake.
Always snip an inch off the bottom of the stems before putting them in water, just as you would with a bouquet, to open the capillaries.
The method.
Sort and wash
Pick through the bunches to remove any yellow or slimy leaves. If you wash them, dry them completely using a salad spinner or a clean kitchen towel.
Hydrate soft herbs
Fill a jar with an inch of cool water. Trim the stems, place the bunch in the jar, and cover the leaves loosely with a plastic bag. Keep this in the refrigerator, except for basil, which turns black in the cold and should stay on the counter.
Protect woody herbs
Wrap these herbs loosely in a slightly damp paper towel. Place the bundle inside a sealable bag and press out as much air as possible before closing. Keep these in the crisper drawer.
Other turns to take.
Freezing in Oil
Chop excess herbs, pack them into ice cube trays, cover with olive oil, and freeze. Drop a cube directly into your hot pan for instant flavor.
When it doesn't go to plan.
Change the water in the herb jars every few days to keep it clear and prevent bacterial growth.
If your herbs look limp, trim the stems again and submerge the entire bunch in a bowl of ice water for fifteen minutes to shock them back to life.
Avoid storing herbs near ethylene-producing fruits like apples or bananas, which will cause them to yellow faster.
The ones that keep coming up.
Can I wash my herbs before storing them?
Only if you have the time to dry them thoroughly. Excess moisture trapped in the bag is the fastest way to turn fresh herbs into mush.
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